Warm Quinoa, Edamame & Roasted Pepper Bowl
Method
Roast the vegetables: Preheat the oven to 220°C. Toss the bell pepper and zucchini with half the olive oil, smoked paprika, cumin, salt and black pepper. Roast for 10–12 minutes until tender and lightly charred around the edges.
Warm the quinoa: Place the cooked quinoa and edamame in a skillet over medium heat. Add the remaining olive oil and ginger and cook for 3–4 minutes, stirring occasionally, until warmed through. Fold in the spinach and cook for 1 minute until just wilted.
Make the dressing: Whisk the tahini and lemon juice with 1–2 tablespoons of warm water until smooth and pourable.
Build the bowls: Divide the warm quinoa and edamame mixture between two bowls. Arrange the roasted peppers and zucchini over the top.
Finish: Drizzle with the tahini dressing and sprinkle with pumpkin seeds, parsley and mint. Serve warm.
Vegan option: Naturally vegan — no substitutions needed. For an additional protein boost, add 50 g extra edamame per serving or 1 tablespoon hemp seeds. This colourful warm bowl combines complete-protein quinoa with protein-rich edamame, roasted vegetables and a creamy tahini-lemon dressing. Ginger, cumin and smoked paprika add depth, while pumpkin seeds provide a satisfying crunch and extra fibre.
Nutrition Facts
Per serving
